Sweet potato falafel recipe | Bristol Foodie

I had the girls coming round for a quick dinner before we went out for some wine, and this recipe, in Leon’s first recipe book was perfect.

The girls all love sweet potato, and tend to live on a diet of sweet potato combined with lots of roasted vegetables (they also go to the gym pretty much every day), and this recipe, which uses roasted sweet potatoes as a base instead of chickpeas, ticked all the healthy boxes.

This recipe makes around 18 falafel.

  • 2 medium sweet potatoes
  • 1 1/2 tsp ground cumin
  • 2 small cloves garlic chopped
  • 1 1/2 tsp ground coriander
  • 2 big handfuls fresh coriander
  • Juice of 1/2 a lemon
  • 120g gram flour (chickpea flour)
  • Olive oil
  • Sesame seeds (optional)
  • 2 whole mild green chillies (optional)

To make:

  • 1. Preheat the oven to 220C and roast the sweet potatoes until they are soft, sticky and tender (about 45 minutes).
  • 2. Leave the potatoes to cool then peel them and put the flesh into either a large bowl, or, if you have one, a food processor (I did this to make the process a bit easier and quicker).
  • 3. Add the cumin, ground and fresh coriander, garlic, lemon juice and gram flour to the sweet potato. Season well and either blend, or mash with your hands or a potato masher if you are not using a food processor. The mix should be nice and smooth. It is at this point that after tasting, I decided some chilli would be a nice addition, so chucked a couple of green chillies in and blitzed, you could chop some up and mix them in too though.
  • 4. If the mix is too wet, just add more gram flour (which gives it the falafelly flavour). Put the mix into the fridge to firm up, I did this the night before but an hour or two is usually fine.
  • 5. When you are ready to cook them, preheat the oven to 200C and shape the mix into falafels – the book suggests using two spoons, but I just gave up and used my hands – although the mix is quite sticky!
  • 6. Place falafels onto an oiled baking tray and sprinkle with sesame seeds.
  • 7. Bake for about 15 minutes – until the bottoms are golden – I actually turned them over after 15 because they were a bit stuck, then cooked them for a few more minutes.


I served them with warm pitta, homemade hummus, yoghurt and harissa, cabbage, carrots, chillies and gherkins, and they were such a hit, that two of the girls got the recipe from me straight away! They have probably already cooked them, but Meg and Lizzie, this is for you x (thanks Lizzie for the photo).

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